PUMPKIN SPICE MUFFINS

Pumpkin is in everything during autumn when the Squashes finally ripen and cooks everywhere seize the opportunity to create fall favorites like Pumpkin Spice Muffins , my creamy Pumpkin Cheesecake and my Amazing Butternut Squash Soup that you can substitute with Pumpkin.  Don't worry if you aren't the make-you-own-Pumpkin-puree-from-scratch kind of cook because you can use canned Pumpkin like most of us do.  I do!  Or if you are a purist and have fresh Pie Pumpkins from the farmer's market or your own garden then don't hesitate to make your own Pumpkin puree.  It could only be more Amazing!  This adaptable recipe can be made into perfect Muffins or Pumpkin Spice Bread by baking the recipe into loaves.  Either way you make it, you will get a very moist Muffin or Bread with hints of warm Cinnamon and Nutmeg that is truly Cooking The Amazing.



Here is the recipe.



2  Sticks Unsalted Butter, softened
1 1/2 c   Dark Brown Sugar, packed
1 1/2 c   Sugar
3  Large Eggs
1 c  Whole Milk
1/2 c  Sour Cream
1  15 oz. Can of Pumpkin
    (Not Canned Pumpkin Pie Mix)
2 t  Vanilla Extract
2 1/2 t  Cinnamon
1/2 t  Nutmeg
1/2 t  Ground Ginger
1/4 t  Ground Cloves
4 c  All Purpose Flour
1 1/2 t  Baking Powder
1 1/2 t  Baking Soda
3/4 t  Fine Grain Sea Salt
2 1/2 c  Chopped Walnuts or Pecans



1.  Plan ahead and allow 3 large Eggs and 2 sticks of unsalted Butter to come to room temperature.  Then preheat oven to 350 degrees with the rack in the middle.  Line 24 large Cupcake liners into Muffin tins.  I use Reynolds brand jumbo baking cups 3 1/2 inches with the foiled outside liner.  Makes 22-24 jumbo Muffins.

2.  In a bowl of a KitchenAid mixer fitted with the paddle attachment (or a large mixing bowl and a using hand held mixer works just fine, too) cream the softened room temperature Butter with the Brown Sugar and Sugar for 4 minutes.

3.  Add the 3 Eggs, Milk, Sour Cream, Pumpkin, Vanilla Extract, Cinnamon, Nutmeg, Ground Ginger and Ground Cloves and mix for about 2 minutes, scraping down the bowl often.  It will look curdled.

4.  Sift, over the wet ingredients, the All Purpose Flour, Baking Soda, Baking Powder and Sea Salt.
I use Fine Grain Sea Salt in 99% of my cooking because it doesn't have the odd taste of iodine and it dissolves easily unlike some Kosher Salts.  And I remember hearing Miss Julia Child saying she didn't like to use Kosher Salt for that very reason.  She knew better than anyone...

5.  Mix for about 45 seconds and scrap down the bowl.  Add the chopped Walnuts or Pecans and hand mix 20 seconds more.  Scoop into large Cupcake liners filling 3/4 full or use 2 (Pam Vegetable sprayed) Bread pans if making Pumpkin Spice Bread.  I use an Ice Cream scoop to make less mess and even sized Muffins.  On the center rack bake Muffins at 350 degrees for 30-35 mins or until a toothpick comes out clean and allow to cool in the pan on the counter top.  For Pumpkin spice Bread bake at 350 degrees on the center rack for 50-55 mins or until a toothpick comes out clean from the center.  Allow to cool in the Bread pan before removing.

Another great autumn recipe is my Apple Crisp.  The smell of the juicy Apples and bubbly Cinnamon Crisp coming from the oven is like nothing else.

If you really love Pumpkin desserts you will love my easy and creamy Pumpkin Cheese Cake.



COPYRIGHT (c) 2011

SWEET CORN CHEDDAR MUFFINS

The Sweet Corn was exceptional this year where I live in the Midwest.   I was testing Corn Muffin recipes and thought Sweet Corn would be the perfect addition along with Sharp Cheddar Cheese to make an Amazing Corn Muffin even better.  Corn Muffins arose from traditional Corn Bread from Southern kitchens and is now served all over the country along side BBQ Ribs, Fried Chicken, and even with Honey and Butter at the breakfast table.  This recipe can easily be adapted by adding your favorites like Jalapenos, Bacon or Sauteed Onions.   Go to your local farmer's market or farm stand and buy local produce that will taste fresher and support your community all while Cooking The Amazing.




Here is the recipe.


1  Stick Butter, melted
1/2 c  Sugar
1 c  Buttermilk
1/4 c  Sour Cream
1/2 t  Fine Grain Sea Salt
2  Large Eggs
1  Ear of Sweet Corn, shucked
1 c Yellow Corn Meal
1 c  All Purpose Flour
1 t  Baking Soda
6 oz  Sharp Cheddar Cheese


1.  Preheat your oven to 375 degrees.  Put 12 Jumbo Muffin/Cupcake liners in a Muffin tin.  Melt 1 stick of Butter in a large bowl in the microwave for 45-60 seconds.

TIP:  I use Reynolds brand Cupcake Liners 3 1/2 inch with a foiled outside for a perfect jumbo Muffin.

2.  Add Sugar and mix well for 1 minute.  Then add Buttermilk, Sour Cream, Eggs and Sea Salt and mix with a hand mixer for 2 minutes.

3.  Sift the Corn Meal and All Purpose Flour over the wet mixture and mix well for 1 minute with a hand mixer.

4.  Microwave 1 ear of Sweet Corn for 4 minutes on high still in the husk and cut off the kernels and add to the batter mixing well.  You can substitute 3/4 c of frozen Sweet Corn thawed for fresh if it is not available.  Cut Sharp Cheddar Cheese into cubes about 1/2 inches or so and set aside. 

5.  Using an Ice Cream scoop or large spoon fill 12 large Muffin (Cupcake) liners 3/4 full with batter and place chunks of Cheddar Cheese cubes into the tops of the scooped batter then bake 20-22 minutes at 375 degrees on the center rack of your oven or until a toothpick comes out clean.  Allow to cool in the pan.  To make as a traditional Corn Bread place in a Buttered 9 x 9 baking dish and bake for 25-30 minutes or until the top is lightly browned and a toothpick comes out clean.

If you have extra Sweet Corn  you may want to make my Roasted Sweet Corn Salad which is delicious and will make use of your farmer's market finds.

COPYRIGHT (c) 2011

BANANA BREAD MUFFINS

Banana Bread is an American favorite that can not be matched for the Amazing aroma that comes from the kitchen while it bakes.  Making Banana Bread into Muffins makes it practical to place in a school or office brown bag lunch or to use as individual desserts.  For the most amazing dessert bake these Banana Bread Muffins and place a scoop of high quality Vanilla Ice Cream in the center of a Muffin cut into quarters and then top with Banana Pineapple Foster Sauce.  I know, my butt is already too big, too, but this is an amazing dessert and you deserve to splurge once in a while.  Big butt or not, when something tastes this good it is worth Cooking The Amazing for.




Here is the recipe.



2  Sticks Butter Softened
1 1/2 c   Sugar
1 c  Dark Brown Sugar
2  Large Eggs
1 c  Whole Milk
1/2 c  Sour Cream
2 t  Vanilla Extract
1 t  Almond Extract
6  Over Ripened Medium Bananas
4 c  All Purpose Flour
1 1/2 t  Baking Soda
1 1/2 t Baking Powder
3/4 t  Fine Grain Sea Salt
1  1/4 t  Ground Cinnamon
1/8 t  Ground Ginger
12 oz  Toasted Black Walnut Pieces
           or Toasted Pecan Pieces
1 c  Dark Brown Sugar (for tops)
OPTIONAL:  1 1/2 c  Dark Chocolate Chips




1.  Prepare ahead and use very ripe and black spotted Bananas, the kind that fruit flies swarm and allow the Butter and Eggs to come to room temperature.  Preheat oven to 375 degrees and prepare Muffin pans with Cupcake papers.  This makes about 20-22 large Muffins or 30 regular sized Muffins.

2.  In a large mixing bowl with a hand held mixer or the bowl of a KitchenAid Mixer using the paddle attachment cream the Butter, Sugar and 1 c Dark Brown Sugar for 4 minutes.  It will look grainy. 

3.  To this bowl, add the 2 Eggs, Milk, Sour Cream, Vanilla and Almond Extracts and mix until well incorporated, about 2 minutes.

4.  In a separate bowl, using a hand mixer, mix the Bananas until uniform and mushy, about 2 minutes.

5.  Add the Bananas to the other bowl and mix well into the mixture.

6. In a large bowl using a rubber spatula, mix well the Flour, Baking Soda, Baking Powder, Sea Salt, Cinnamon and Ground Ginger.  Then sift this mixture over the wet ingredients.  Mix for about 1 minute using a hand mixer.
                                         
TIP:  To toast the Walnut pieces (or Pecan pieces) place in a dry skillet over medium heat on the stove top and stir very frequently until the begin to brown and become fragrant.  Watch very closely because they can burn quickly.

7.  Add the Toasted Walnut Pieces or Pecans and fold in well.  If you are adding the optional Dark Chocolate Chips, add them now.  I recommend Ghirardelli 60% Cocoa Bittersweet Chocolate Chips because they taste Amazing and are affordable.  Of course, if you have a block of Valrhona Chocolate around use it chopped into chunks.  No one will complain.

8.  Fill the Muffin cups 3/4 full and then sprinkle the tops with 1 c Dark Brown Sugar evenly divided and place in a preheated 375 degree oven on center rack. Rotate the pans 1/2 way through cooking time.  For large Muffins bake for 24-30 minutes or until the tops are browned and a tooth picks come out clean.  For regular sized Muffins bake for 20-25 minutes.  For traditional Banana Bread loaves, divide into two large loaf pans and bake for 40-50 minutes until a toothpick comes out clean and tops are evenly browned.  Your house will smell AMAZING while this bakes.  Allow to cool in the pan.

TIP:  For an even bigger butt:  Make a layered dessert by slicing Banana Bread Muffins and layering them with Grandma's Banana Pudding Recipe and topping with Homemade Whipped Cream for another delicious end to a meal.

BUTTERMILK BLUEBERRY MUFFINS

Imagine the sweet smell of Blueberry Muffins warm from the oven on a lazy weekend morning.  Slathered with melting Butter and loaded with plump sweet Blueberries, these Muffins are moist and full of flavor.  You can make these Muffins even more flavorful by adding Strawberries, Raspberries or Blackberries or a mixture of them all.   The addition of Buttermilk and Sour Cream make these muffins melt in your mouth because you are Cooking The Amazing.

Here is the recipe.

4 c  All Purpose Flour, sifted

1 1/2  t   Baking Soda

1 1/2  t   Baking Powder

1  t   Fine Grain Sea Salt

1/2  t  Cinnamon

1 1/2  Sticks of Butter, unsalted, softened

2  c  Sugar

2  Eggs, large (room temperature)

1 1/2  c  Buttermilk (room temperature)

2  t   Vanilla Extract

1 1/2 t   Almond Extract

1/2  c   Sour Cream (room temperature)

3  c  Blueberries, fresh or frozen thawed

        (about 24 oz. of frozen)

Optional:  1/4  c   Sugar for topping

Optional:  Streusel Crumb Topping:

                      1/2  c  Brown Sugar

                      1/3  c  Flour

                      1/2  stk.  Butter

                      1/8  t   Cinnamon

Total Prep and Cooking Time:  about 50 mins.

*Room temperature ingredients will make these Muffins lighter.

1.  Preheat Oven to 375 degrees.   Prepare large cupcake liners in a muffin pan.  This makes about 24 large muffins.  I use the Jumbo cupcake paper liners (3 1/2" Reynolds Baking Cups with Foil).  Or makes about 30-34 smaller regular sized Muffins. 

2.  Through a fine mesh strainer, sift together Flour, Baking Powder, Baking Soda, Salt and Cinnamon well into a large bowl.

3. In another bowl, cream the Butter with the 2 c of Sugar for 4 minutes with a handheld mixer.  You need this long of creaming time to dissolve the sugar but it will still be grainy.

4.  Add the Eggs to the creamed Sugar and Butter and mix well for 2 minutes until fluffy.  It will look like Mashed Potatoes.

5.  Add the Buttermilk, Vanilla and Almond Extracts and Sour Cream and mix until just incorporated, about 1 minute.  It may look curdled.

6.  Add all of the sifted Flour mixture to the wet mixture and mix for about 1 minute until incorporated.  Don't over mix.  The batter will be thick.  Scrape down the bottom of the bowl to get any unmixed flour.

7.  Gently fold in the Blueberries using a rubber spatula.  If using frozen, thaw them completely and drain them well first.

8.  Fill the cupcake liners almost full with a large spoon.  Do not overfill or you will have a mess in your oven.  I use an ice cream scoop for even sized muffins.   Sprinkle with Sugar if desired or with Streusel Crumb Topping before baking. 

TIP: To make Streusel Crumb Topping:  Mash together with a fork in a small bowl:  1/2 c  Brown Sugar, 1/3 c Flour, 1/2 stick  Butter, 1/8 t  Cinnamon into pea sized crumbs.

9.  On the center rack, bake at 375 degrees for 28-30 minutes for large jumbo Muffins or 22-25 minutes for regular sized Muffins or until the tops are evenly browned.   Rotate the pan 1/2 through baking for even browning.  Allow to cool in the pan.

10.  Store in an airtight container once completely cooled.

                            COPYRIGHT (c) 2010